Description
This recipe for roasted carrots and sweet potatoes brings out the natural sweetness of root vegetables. The caramelized edges and tender centers make this dish a family favorite. It’s a satisfying side dish, perfect for any meal.
Ingredients
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary (optional)
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cut carrots and sweet potatoes with olive oil, salt, pepper, rosemary, and garlic powder until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until the carrots and sweet potatoes are tender and lightly caramelized, flipping halfway through.
- Serve hot as a delicious side dish.
Notes
- For a sweeter flavor, you can add a drizzle of maple syrup or honey in the last 5 minutes of roasting.
- Feel free to add other root vegetables like parsnips or butternut squash.
- Experiment with different herbs and spices like thyme, paprika, or cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
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